Bite Size Peach Panini

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Panini sandwiches are always fun to create; from to sweet to salty or in this case both. Peaches are in full bloom right now and are one of my favorite fruits. I wanted to highlight them in this recipe giving it the perfect combination of sweet and salty. Once you take a bite into this panini your mouth will be bursting with flavors from the saltiness of the prosciutto, the creaminess and sharpness of the Gorgonzola cheese, the sweetness of the peach and the crunchy and buttery taste of the ciabatta bread. Cutting them into halves or into fours will be the perfect bite size start to any party. I hope you enjoy.

Ingredients: 
8 slices ciabatta bread 
2 tablespoons unsalted butter, for spreading on bread 
1 to 2 peaches, sliced into thin wedges 
2 cups Gorgonzola cheese crumbles 
4 slices prosciutto 
 
Preparation: 
 
Get the panini press nice and hot. Next take the pieces of bread and spread the butter on the outer part of the sandwich. Now add some Gorgonzola cheese, slices of peaches and finally one slice of prosciutto. Close the panini and put on the hot press for about 4-5 minutes, until toasted and golden brown.

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Virtually Homemade: Mixed Summer Fruit Baked Oatmeal
Homemade Delish: Bite-Sized Peach Panini
The Heritage Cook: Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)
Weelicious: Peach and Ricotta Crostini
Creative Culinary: Fresh Peach and Bourbon Upside Down Cake
Napa Farmhouse 1885: Chocolate Dipped Peaches with Sea Salt
Red or Green: Summer Peach & Tomato Salad
The Mom 100: Sour Cream Peach Cobbler
Domesticate Me: Peach Crumble Smoothie
Daisy at Home: Creamy Peach Popsicles
In Jennie’s Kitchen: Six Ways to Savor Peaches
Healthy Eats: 7 Healthy Ways to Use Peaches in Their Prime
Taste with the Eyes: Grilled Peach Salad, Over-The-Top Maple Bourbon Dressing
Swing Eats: Grilled Peaches with Greek Yogurt, Honey, Lime Zest, and Vanilla
Dishin and Dishes: Bacon Wrapped Grilled Peaches with Goat Cheese and Aged Balsamic
FN Dish: 8 Juicy Ways to Eat Peaches Before They’re Gone

Chipotle and cherry BBQ ribs

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I can’t believe summer is almost over, but bbq season runs year round in my household. I asked my kids the other night what they wanted me to make on the grill. The response was an enthusiastic “RIBS!” One of the things I tell people when making ribs is go low and slow. It’s not a complicated thing.  It just takes patience.  I didn’t want to make a traditional bbq sauce. I wanted a sweet, smoky, spicy flavor.  And what better combo than chipotle and cherries? It turned out with the perfect balance of sweet to spice so that anyone can enjoy. It was a match made in heaven. 

 BBQ sauce Ingredients: 
1 cup ketchup 
1/2 cup light brown sugar  
1/4 cup molasses 
1 tablespoon liquid smoke 
2 tablespoons garlic powder 
2 tablespoons onion powder 
1 teaspoon ground mustard powder 
1 puréed chipotle in adobo sauce 
1 tablespoon Worcestershire sauce 
1 cup cherry preserve 
 
Rib ingredients: 
1 rib rack 
Salt and pepper, to taste 
1/4 cup olive oil, brush on rib 
 
BBQ sauce Preparation: 
 
In a medium sauce pan on medium heat add all of the above ingredients. Whisking occasionally. Bring to a simmer and lower heat for about 15 to 20 minutes. Until thick. 
 
Rib preparation: 
Heat a charcoal grill to medium heat. Add coals to just one side of the grill and light. Wait about 10 minutes. 
 
Next brush on olive oil and season with salt & pepper. Place on the side of the grill where there is no charcoal. Place the lid on top. After 1 hour begin to brush on the bbq sauce every 25 minutes until you have cooked the ribs for 2 hours. In the last 25 minutes flip the ribs once. Remove and place them in foil and let rest for 5 minutes. Final step… enjoy with a nice cold beverage. 

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Creative Culinary: Limoncello and Herb Barbecue Chicken Thighs
Elephants and the Coconut Trees: Pan Grilled Kabab
The Heritage Cook: Cheesy Grilled Steak Sandwiches (Gluten-Free option)
Homemade Delish: Chipotle and Cherry BBQ Ribs
Virtually Homemade: Spicy Grilled Chicken Wings and Summer Slaw
Healthy Eats: Add Flavor, Not Fat: 5 Tips for Better Barbecue
Napa Farmhouse 1885: Favorite BBQ Recipes Roundup
Taste with the Eyes: Korean BBQ Chicken, Lettuce Cups, White Seaweed Salad
Domesticate Me: Quinoa Broccoli Slaw
The Lemon Bowl: 20 Healthy BBQ Recipes
In Jennie’s Kitchen: Seriously Delicious Ribs
FN Dish: Chefs’ Top BBQ Dishes to Make Before Summer’s End

Jalapeno and Peach Gelato

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There is nothing better in the summer than a bowl of delicious ice cream. Being from Italian descent, I wanted to give gelato a whirl. So I called my dad up and asked for his recipe. He gave me the traditional ingredients but I wanted to bump it up a notch. This combo worked out perfectly.  It’s jalapeño and peach. Surprisingly it wasn’t spicy. I went easy on the jalapeños, but it’s just enough to get the flavor of the pepper without the heat.  The heat and cold as well as the spice and sweetness in this balance nicely.

Ingredients:
2 jalapeños, spilt and deseeded
1 large peach, cut into pieces
1 teaspoon lemon zest
2 cups heavy cream
1 cup whole milk ( you need whole milk)
5 egg yolks, room temp
1 cup sugar
1/2 teaspoon vanilla extract

Preparation:

In a medium saucepan on medium heat, add milk cream and 1/2 cup sugar, whisk. Heat until bubbles forms around the edges. Remove from heat.

In a large bowl, beat the egg yolks, the remaining sugar and vanilla. Gradually pour the warm milk into the egg yolks, whisking constantly; Tempering the eggs. Return mixture to saucepan; on medium heat and stirring with a wooden spoon consistently until the mixture slightly coats the back of the spoon, 7 to 8 minutes. Now pour the mixture through a fine sieve. Next in a food processor or blender, blend the jalapeno and peaches into a puree. Pur puree into cream mixture, whisk.  Cover and place in the freezer overnight.

I don’t have a ice cream maker but I used my blendtec the next day to blend the mix after is been frozen to give it a silky smooth finish. Serve and store in freezer.

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

 

The Hungry Traveler Blog: Banana Coconut Paletas
The Lemon Bowl: Chocolate Peanut Butter Magic Shell
Creative Culinary: Strawberry, Lemon and Basil Sherbet
The Heritage Cook: Grilled Plums and Port Parfaits (Gluten-Free)
TasteBook: Triple Chocolate Mousse Pie
Dishin & Dishes: Peanut Butter Cup Ice Cream
Homemade Delish: Jalapeno and Peach Gelato
Napa Farmhouse 1885: Healthy Chocolate & Greens Fudgsicles
Red or Green: Ice Cream Sandwiches with Frozen Yogurt
The Mom 100: Easy Chocolate Mousse
Weelicious: Fruity Lemonade Ice Pops
Taste with the Eyes: Figs and Sabayon à la Julia Child
Healthy Eats: Puddings, Pops and Pies: 7 Desserts Best Served Cold
In Jennie’s Kitchen: Seven Sensational Frozen Treats
FN Dish: 8 Desserts to Check Off Your Frozen-Treat Bucket List

 

How to find more time #my60

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New Study Shows Every Hour Counts for Time-Crunched Americans’ Quest for Happiness

Safeco Insurance® Launches #MY60 to Encourage Finding an Hour a Day to Do More

Long summer days are a natural time for Americans to re-focus their time to do more of what they enjoy, but it can still be challenging to make any extra time. In fact, according to a new survey by Safeco Insurance, more than four in five respondents agree they need an extra hour in the day with 70 percent admitting they would use that extra time to do something for themselves.

The survey results showed that people are working longer hours, but 45 percent are realizing less happiness in their extended workdays.  Nearly half say that finding just sixty minutes more in their day to do something they enjoy would make them happy and relaxed.  Topping the list of activities for a “do more hour” were personal hobbies (40%), having alone or personal time (29%) and trying something new (22%).

With over half of respondents admitting to feeling more inspired to find free time during summer, Safeco is launching the #MY60 campaign to encourage people to take back 60 minutes of their day over a 60-day period. Safeco is inviting consumers to visitwww.safeco.com/MY60  to find tips and checklists on how to create and maximize a “do more hour” for themselves. The site will also feature expert advice from Jonathan Alpert, a Manhattan-based psychotherapist and author of the book “Be Fearless: Change Your Life in 28 Days.”

 

“Part of Safeco’s mission is to help both our customers and independent agents get more out of life from getting more involved in their communities to tackling a new challenge,” said Matthew Nickerson, President, Safeco Insurance. “We hope Safeco’s #MY60 campaign will empower people with the tools to help them find an hour or any extra time in their day to do what makes them happiest.”

The survey also demonstrated the tug-pull feeling Americans have on how much time they spend on things they have-to-do versus things they want-to-do, with respondents aspiring to a near 50/50 split. However, the study shows a different story as respondents report actually spending two-thirds of their time on have-to-do activities as opposed to only 33 percent focusing on want-to-do activities.

When it comes to managing time, 66 percent of those surveyed believe they are only somewhat successful or not successful at all with their time management. In fact, only one-third of respondents feel that they successfully manage their time and complete daily to-do lists.

 

There are also negative consequences to not having enough hours in the day to get through everything. Over half of respondents admitted to using a negative behavior such as overeating to cope with not accomplishing everything they need to do. These behaviors are likely having a negative impact on relationships. One-quarter say they withdraw from other people and 24 percent become angry with others to cope.

“The best way to avoid negative behaviors stemming from not having enough time to do it all is to change your thinking about what needs to be done,” notes Alpert. “Carving out an hour in the day of ‘me’ time is essential to personal happiness.”

Alpert offers several tips to help find an hour a day to do more including:

Change your thinking. “I’m so busy” and “I don’t have time for anything” are negative comments that are sure to keep you feeling overwhelmed. Think more along the lines of making good use of the time that you do have or having perspective that you can only do so much in one day and to accomplish what’s reasonable for that given day.  Empower yourself to think “can” and “will” instead of “can’t” and “have to.”

 

Track how you spend your time. Do this for one week. Many people are entirely unaware of what they do hour to hour and where the day goes. The simple exercise of noting what you’re doing each hour can have a huge impact. Track your time and know where you’re spending it.

Determine which tasks and activities are vital and which are optional. Structure other tasks around those that are vital. Schedule your day by doing the important tasks first, using the first 15 minutes of your morning to organize your work area.  This is when you are freshest and energetic. So often the less important tasks get in the way of other things that need to be done which can be distracting.  It’s often easier to do the things that aren’t as important, but fear can lead to procrastination and ends up keeping us stagnant.

For additional tips and more information on the #MY60 Challenge, visit www.safeco.com/MY60.

 

About the Study

Safeco Insurance commissioned ORC International to conduct a quantitative methodology to measure attitudes towards time management and balancing leisure time with work and essential tasks. During April/May 2015,  a 10-minute online survey was conducted among a nationally representative sample of approximately 2,000 adults aged 21 to 75 within ten major media markets (approximately 200 for each: Boston, NYC, Chicago, Seattle, Dallas, Charlotte, San Francisco, Columbus, Philadelphia, Phoenix).*”Total” reported is an unweighted average of these ten markets.

About Safeco Insurance

In business since 1923 and based in Boston, Mass., Safeco Insurance sells personal automobile, homeowners and specialty products through a network of more than 10,000 independent insurance agencies throughout the United States. Safeco is a Liberty Mutual Insurance company.

Boston-based Liberty Mutual Insurance is a diversified insurer and the third largest property and casualty insurer in the U.S. based on 2013 direct premiums written as reported by the National Association of Insurance Commissioners. Liberty Mutual Insurance also ranks 78th on the Fortune 100 list of largest U.S. corporations, based on 2014 revenue. For more information about Safeco Insurance, go tosafeco.com.

 

Sweet Tomato Jam

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Tomatoes in my garden are in full abundance. We have so much that we make sauce and freeze it.  Something that I learned as a child was how to make tomato jam.  Yes I said “jam.” It’s so delicious and goes great on a cheese board. As we all know tomatoes are actually fruit, so it’s natural to turn it into jam. Give it a try you will not be disappointed. 

Ingredients: 
12 large tomatoes
1 cup sugar
2 cinnamon sticks 
2 tablespoons cinnamon 
1/2 teaspoon salt 
  
Preparation: 
Add tomatoes to a large pot of water. Bring to a boil and cook for about 10 to 15 minutes. 
Drain tomatoes. Peel off the skin, coarsely chop and remove core (if you would like to remove the seeds feel free to). Place into a food processor or blender. Blend until smooth consistency. 
 In a large pot add tomatoes, cinnamon sticks, cinnamon, sugar and salt. Cook on medium to low heat for 1 hour and 30 minutes. Until mixture has a jam consistency. Taste along the way adjust sweetness. Once done set aside to cool. 

Scoop into mason jars and refrigerate until ready to use.  

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

The Heritage Cook: Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free)
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Healthy Eats: 7 Seasonal Uses for Fresh Tomatoes
Creative Culinary: Warm Tomato and Mozzarella Bruschetta 
Weelicious: Heirloom Tomato Salad
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
The Wimpy Vegetarian: Tomato and Swiss Tart
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)
The Mom 100: Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing
FN Dish: 10 Ways to Be a Tomato Whisperer

Delicious Ceviche

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The heat is on this week in Philly. On days like today I just want fresh salads or juicy fruits. Ceviche is one of those dishes that I turn to when I want a no cook meal. 

A lot of people ask what Ceviche is.  Is it good?  What does it takes like?  Well I have had Ceviche before and I can personally say I love it. Here’s my own recipe for it.  There are so many different ways to make Ceviche. 

1 1/2lbs tilapia 

1/2 cup cilantro 

Juice of 8 limes 

Salt & pepper 

2 tablespoons extra virgin olive oil 

2 garlic cloves, minced 

2 avocados, cubed 

1 small onion, diced 

1/2 cup cilantro, finely chopped 

2 tomatoes, sliced around the core and chopped 

2 mangos, cubed 

1 Serrano pepper, diced 

1 seedless cucumber, cubed 

Tortillas chips, for serving 

Preparation:  Tilpia and chopped up in cubes, marinated in Lime juice for about 45 min.  (longer if you would like.) (Tip: The citric acid causes the proteins in the seafood to become denatured, basically cooking the fish.  Another fish that is great for this dish is Halibut).  

In a large bowl add chopped up avocado, onion,  the outer part of the tomato (basically cutting around the tomato because if not the pulp of the tomato causes too much juice), garlic, dash of salt, pepper, serrano peppers, cucumbers, mangos, cilantro and olive oil.  Toss everything together and set aside. After about 45 mins or so drain the lime juice and place fish in salad mix.  You can put them on a dish or a fancy glass to capture the eye. Serve with tortillas. 

Before preparing this dish just make sure you research your fish and make sure your market sells the freshest fish.  Enjoy!

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Feed Me Phoebe: 5 Farmer’s Market Summer Salad Recipes
Healthy Eats: 
Ovenless Entertaining
Dishin & Dishes: 
Coral Snake Salsa (Apricot Tomatillo)
The Mom 100: 
Simple Raspberry Fool
Domesticate Me: 
Arugula Salad with Shaved Zucchini, Pistachios and Parmesan
Taste with the Eyes: 
Santa Barbara Sea Urchin à la Jean-Georges
Homemade Delish: 
Delicious Ceviche
Napa Farmhouse 1885: 
Tomato & Mozzarella Sandwich with Basil-Garlic Scape Pesto
Red or Green: 
Gott’s Gazpacho
Swing Eats: 
Green Grapes, Drunken Goat Cheese, and Jalapenos on a Toothpick
Bacon and Souffle: 
Scallop Ceviche
FN Dish: 
A Complete Menu of No-Cook Recipes for the Whole Day

Refreshing Watermelon Salsa

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Mexican food is a favorite in our household.  From tacos to salsa we love it all.  One of the things I love to create is fresh salsas and different flavors.  I think sweet and spicy always go great together. So I took a summer staple, a watermelon, and created a delicious refreshing salsa. A lot of people might think it’s weird but it works. I hope you give it a try. I promise you will not be disappointed. 
 
Also you can’t have salsa and not have a delicious margarita in hand. I used the rest of my watermelon to make a homemade margarita. 
 
Salsa Ingredients: 
2 cups watermelon, cubed 
1 Serrano pepper, diced 
1 jalapeño pepper, diced 
1/2 red onion, diced 
1/4 cup cilantro, chopped 
Salt & pepper, to taste 
1 yellow bell pepper, diced 
1 orange bell pepper, diced 
2 Garlic cloves, minced 
Juice of 1 lime 
1/4 cup extra virgin olive oil 
2 tablespoons red wine vinegar 
 
Preparation: 
 
Place all of the above ingredients in a large bowl and toss until well incorporated. Enjoy with tortilla chips.
 
Margarita ingredients: 
2 cups tequila 
1 cup lime juice 
1/4 cup agave nectar, more if desired 
4 cups watermelon 
3 cups ice cubes 
 
Preparation: 
In a blender place all of the above ingredients and blend. Serve with salt or sugar on rim or nothing at all. Cheers! 

Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Weelicious: Watermelon Cinnamon Granita
Homemade Delish: Refreshing Watermelon Salsa
Healthy Eats: Pretty in Pink: 6 Dishes Made Better with Watermelon
Creative Culinary: Margarita Watermelon
The Wimpy Vegetarian: Watermelon and Peach Salsa
Dishin & Dishes: Watermelon Jalapeno Agua Fresca
Napa Farmhouse 1885: Watermelon Salsa
Red or Green: Watermelon, Corn & Jalapeno Salad
The Mom 100: Watermelon Strawberry Smoothie
Taste with the Eyes: Unique Watermelon Salad – Pomegranate Syrup, Feta, Cucumber
FN Dish: 6 Party-Ready Ways to Take Watermelon Off the Rind

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Kerrygold Ultimate burger

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Burgers are a staple to summer, and the more variety the better.  This one has become my favorite burger with a party in the mouth happening at every bite. I came up with this idea after receiving some delicious cheese from one of my favorite brands, Kerrygold cheese. For this recipe I used their smooth and soft dubliner. It seems like a lot of steps to follow but it’s worth every single one. Beer and cheese go together like peanut butter and jelly. I hope you’re staying cool and enjoying your summer. Cheers!  
 
Burger Ingredients: 
1 1/2 lbs ground meat 80/20
Salt and pepper, to taste 
2/4 cups Worcestershire 
8 brioche rolls
Butter, for toasting rolls 
2 large Tomatoes, sliced for topping, optional 
Arugula, topping and optional 
 
Preparation: 
 
Season meat with s&p and worcestershire (don’t over mix meat). Form 8 patties thinner at the center then the edges. Season top of burgers again (this will give you that brown crispy crust on top). 
 
Place on a hot grill or grill pan. Cook for about 8 minutes per side for pink center or 10 minutes for well done. 
 
Smear the butter on the bread and let them toast on the grill or oven face down for 2-3 minutes. 
 
Crispy onion ingredients: 
 
1 large onion, cut into thing strips 
5 cups vegetable oil, for frying 
1/4 cup all purpose flour, to coat onions 
 
Preparation: 
 
In a small sauce pan on medium heat add vegetable oil. To check temperature of oil, place the handle of the wooden spoon into the oil. If it starts to form little bubbles around the spoon it’s ready to fry. 
 
Next add onions and fry for about 4-5 minutes. Remember not to over crowd the pan. Do in batches. Place fried onions on paper towel to soak up any extra oil. Set aside for topping. 
 
Sautéd Mushroom ingredients: 
1 cup shiitake mushrooms, chopped 
1/2 porcini mushrooms, chopped 
1 tablespoon extra virgin olive oil 
Salt and pepper, to taste 
1 teaspoon dried thyme 
 
Preparation: 
 
In a medium sauté pan on medium heat add mushrooms. Cook for 4 minutes add s&p and thyme. Cook for another 3 minutes. Set aside when done. 
 
Beer and cheese sauce: 
 
2 tablespoons Kerrygold unsalted butter 
2 tablespoons all purpose flour 
1/2 teaspoon ground mustard 
Salt & pepper, to taste 
1/2 cup Amber beer, or beer of choice 
1 cup half and half 
5 Kerrygold dubliner soft spread cheese wedges
 1/2 teaspoon horseradish 
 
Preparation: 
 
Add butter to a medium sauce pan on medium to low heat. Melt and whisk in flour. This will form a paste. Slowly add milk while whisking. Next add beer and ground mustard. Cook for about 4-5 minutes. Next add cheese wedges, whisk. Cook for another 3-4 minutes until creamy and thick, should coat the back of a spoon. Set aside when you have reached consistency. 
 
Time to plate the burger. Add the ingredients as you please. Enjoy! 

Bed Bath & Beyond Blinds

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Windows are the eyes to a house. In our new home we have a ton of windows, which makes lighting for pictures a plus. I love entertaining and having my dining room and kitchen looking it’s best, while friends and family enjoy food.  I’m excited to have partnered up with one of my favorite stores, Bed Bath & Beyond, on this project for curtains and blinds for my windows. 

 
I wanted something easy to use, clean and modern. I have always liked bigger blinds. In this case I choose the Real Simple® 2-Inch Faux Wood Blind in white. The hubby did all the installing, and it took him little time or effort. They looked amazing. 
 
Moving can always be a stressful time, but having a checklist and getting organized can be fun. Below you will find a little checklist for your next visit to bed bath & beyond. This store has everything and anything. I could spend hours in there. Remember have fun. This is the time to make your home (new or old) just the way you want it.

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Spinach and Kale Pesto

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Entertaining guests in the summer months is one of my favorite past times.  I love making fresh pesto especially with fresh ingredients from my garden or farmers market. I have always loved a traditional pesto and so does my family. For a little more nutrition, I added spinach and kale to the mix. This pesto can be used for a variety of things and is super flavorful. I used my pesto on top of crostinis topped with aged provolone. It’s a simple appetizer for any party and a crowd pleaser. 

Ingredients: 
1/3 cup fresh parsley 
1/2 cup baby kale
1/2 cup baby spinach 
Salt & pepper, to taste 
1/2 cup extra virgin olive oil, more if desired
 1/2 teaspoon lemon zest 
1/4 cup Parmesan cheese 
2 tablespoons pine nuts 
2 Garlic cloves, peeled 
Provolone cheese, optional for garnish
 
Ingredients baguette:
 Whole wheat baguette, sliced 
1/2 cup extra virgin olive oil 

Preparation:
 In a food process add all of the above ingredients. Blend until desired texture. Set aside. 
 Brush olive oil on sliced baguettes. Place in the oven to toast about 5 minutes. Spread pesto on top of baguette with a shaved piece of provolone cheese. Enjoy with some vino. Cheers! 

Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

The Lemon Bowl: Lemony Pistachio Basil Pesto
Dishin & Dishes: Kale Pesto and Mushroom Stuffed Porterhouse Chops
Creative Culinary: Pesto Potato Salad with Parmesan Walnuts
Weelicious: Kale Pesto
Napa Farmhouse 1885: Garden Salad With Basil-Pesto Vinaigrette
Red or Green: Corn On The Cob With Basil-Jalapeno Vinaigrette
Homemade Delish: Spinach and Kale Pesto
Domesticate Me: Ratatouille Quinoa Bake with Pesto and Buffalo Mozzarella
The Mom 100: Crusted Loin Lamb Chops with Mint Basil Pesto
Taste with the Eyes: Fresh, Fabulous, and Frugal – Carrot Top Pesto
Elephants and the Coconut Trees: Chicken Breasts with Coconut and Cilantro Pesto
Healthy Eats: Green Is the New Black: 5 Must-Try Pestos
FN Dish: 6 Non-Pasta Ways to Go Big with Pesto